Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Not another stuck fermentation thread...yet

Reply
 
LinkBack Thread Tools
Old 04-21-2009, 05:16 AM   #1
slomo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
slomo's Avatar
Recipes 
 
Join Date: Jan 2009
Location: sacramento, ca.
Posts: 539
Liked 8 Times on 8 Posts
Likes Given: 2

Default Not another stuck fermentation thread...yet

Hello all,

On sunday I tried my hand at a strong ale. The recipe is an adaptation of another recipe. As my LHBS didnt have the exact ingredients.

Recipe:

extract:
7lbs Pale LME
3lbs DME Amber
2lbs DME extra light

grains:1lb of munich, and 1lb of English Carmel 50-70L steeped @ 155

Hops: 1oz Vanguard 60 min 1oz Fuggles 45 min 1 oz Vanguard 15 min 1 oz Fuggles 3 min

So I cooled to 67 degrees. I then siphoned the wort out of my keggle and into my fermentor. There was almost 3 gallons of wort. I topped of with two gallons of water. I then poured all 5 gallons form one bucket into another sanitized bucket to properly aerate the wort. I then pitched whitelabs english ale that had been sitting in two cups of water with a 1/3 cup of dex. At this time there is now visible signs of fermentation. I am going to take a hydro reading tomorrow to see if the gravity has lowered. The OG was 1.070, but how does this process sound? Did I go wrong some where?

TIA

__________________

Primary: guinness clone, IIPA
Secondary:
Bottled: RIS
The beatings will continue until morale improves!

slomo is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2009, 05:51 AM   #2
llazy_llama
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Rapid City, South Dakota
Posts: 2,885
Liked 65 Times on 27 Posts

Default

Mr Malty says 3 liters of yeast would be ideal for a 1.070 ale, assuming 1 vial of White Labs yeast. Was your starter sitting on a stir plate? How long did you let your starter go?

I get the feeling you didn't pitch nearly enough yeast for this beer. I hate to make you paranoid, as this beer may very well come out just fine, but I see a stuck fermentation at about 1.020 in your future. What FG are you shooting for?

Also, don't go messing with the beer now. It's way to soon to be thinking about hydro readings in a beer this big. Leave it alone for at least a month, and see where it's at then.

__________________
Quote:
Originally Posted by Catt22 View Post
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
llazy_llama is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2009, 06:26 AM   #3
slomo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
slomo's Avatar
Recipes 
 
Join Date: Jan 2009
Location: sacramento, ca.
Posts: 539
Liked 8 Times on 8 Posts
Likes Given: 2

Default

I was shooting for an FG from 1.012. Thats not that far off the mark, but i was really looking into fine tuning things so that my OG and FG come out as what it perdicted with these recipies. With that in mind should i pitch another tube?

__________________

Primary: guinness clone, IIPA
Secondary:
Bottled: RIS
The beatings will continue until morale improves!

slomo is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2009, 12:15 PM   #4
woollybugger2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 534
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Just curious, will While Labs 002 give you that much attenuation?

From White Labs: Attenuation: 63-70%

According to my calculations you would need to have an appeareant attenuation of 82% to reach 1.012!

Are my calculations correct? Still learning....

I used 002 on a Smoked Porter OG 1.060 and FG 1.019 (recipe called for FG of 1.018)

__________________
Woolly Bugger Brewery

Consumed:#2 Hefeweizen, #3 SoHo Brown Ale, #7 Belgian Wit, #9 Belgian Amber
Bottled: #1 Trout Belgian Trippel, #4 Smoked Porter, #5 Apfelwein, #10 Bell's Brown Ale Clone, #11 Belgian Wit, #8 Wee Heavy
Secondary:#6 Trout Belgian Trippel
Secondary:
Primary 1:
Primary 2:
Primary 3: Empty
On deck: ???
woollybugger2 is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2009, 02:26 PM   #5
slomo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
slomo's Avatar
Recipes 
 
Join Date: Jan 2009
Location: sacramento, ca.
Posts: 539
Liked 8 Times on 8 Posts
Likes Given: 2

Default

I checked my ale today and when i opened the closet door there was an immediate smell of beer fermenting! I popped open the air lock to take a look see and the krausen is close to the top. So my seal must have a leak. However, does anyone think that i might benefit from pitching another tube? I'll probably leave as is, but i would like to know for future brews.

TIA

__________________

Primary: guinness clone, IIPA
Secondary:
Bottled: RIS
The beatings will continue until morale improves!

slomo is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2009, 04:20 PM   #6
Hodor_Baggins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Denver, CO
Posts: 63
Liked 1 Times on 1 Posts

Default

Looking at that recipe, I don't think you mixed your top off water enough. Beersmith says that for 5 gal, that should be around 1.094, not 1.070. This means w/ the attenuation rates from woollybugger2's post your F.G. should be in the range of 1.034-1.028 which seems very high. You'd need almost 88% attenuation to reach 1.012.

__________________
Hodor_Baggins is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2009, 04:32 PM   #7
pkiller001
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Boston, MA
Posts: 75
Liked 1 Times on 1 Posts
Likes Given: 2

Default

Slomo:
I'd let it be for a while. Check a reading at 7 and 10 days and see where you are/where you're going. Most of this scientician talk about attenuation rates goes a bit above my head, but it seems to me that either way you'll want to wait a while to see what yeast you did pitch does. If you're not reaching target, might be better to deal with it then.
-aaron

__________________

Primary: wild yeast and dust motes
Primary:Premium Bitter 2
Secondary 1: Straight Lambic Solera
Secondary 2: Flanders Red
Bottled:JP BDG, Premium Bitter 1, Oatmeal Imperial Stout, Pearl-Beer Lambic, Chimay Grand Reserve Clones, Chocolate Imperial Stout, Adam Beer Attempt

On Deck: Elysian Avatar Clone

pkiller001 is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2009, 04:59 PM   #8
slomo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
slomo's Avatar
Recipes 
 
Join Date: Jan 2009
Location: sacramento, ca.
Posts: 539
Liked 8 Times on 8 Posts
Likes Given: 2

Default

Thanks for all the replies everyone! It is possible that my OG was higher. When i was aerating my wort by pouring it for one bucket to another it created a huge head, which made it hard to get a clear look at the hydro. So my OG could be higher. So I am leaning towards not doing anything and seeing what happens. Or does anyone think that pitching more yeast might be smart. Thanks .

__________________

Primary: guinness clone, IIPA
Secondary:
Bottled: RIS
The beatings will continue until morale improves!

slomo is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Another stuck fermentation thread Yuri_Rage General Techniques 14 02-19-2013 12:40 PM
Yet another suspected stuck fermentation thread Bartman Beginners Beer Brewing Forum 1 06-22-2009 11:12 PM
Another stuck fermentation thread Killinger General Techniques 3 10-28-2008 08:08 PM
101st stuck fermentation thread oguss0311 All Grain & Partial Mash Brewing 18 04-16-2008 12:21 AM
Stuck Fermentation Thread #879 Sir Humpsalot General Techniques 36 04-24-2007 04:12 AM